Chestnut Soup

Last Updated on Tuesday, 11 January 2011 02:42 Written by Flax Monday, 30 August 2010 01:34

In honor of Tu Be’shvat, I made fruit and nut dishes with my class. Since chestnuts are a nut that are found fresh in the winter, it makes it appropriate to serve them now.

While this dish is vegan, I wouldn’t exactly call it one of my healthier recipes. It is however perfect for people who are in a transitional stage, where they are trying to cut down on animal products but are still craving the heavier foods.


Olive oil
2 onions, chopped
1 leek, chopped
1 package button mushrooms, chopped
2 stalks celery, chopped
2 carrots, chopped
2 parsnip, chopped
1 zucchini, chopped
2 liters water
3 bags peeled and roasted chesnuts (200 gr.)
2 cups soy milk or oat milk
4 chives, chopped, for garnish.

Heat the oil in a large soup pot. Add the onion and leeks and saute over a low flame until the onions are translucent. Add the remaining ingredients, bring to a boil and simmer for 45 minutes. Remove from the flame. Puree, garnish and serve.

Serves 8


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